Red Snapper Fish Tacos with Mango Salsa

Main Dish

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Mango Salsa Ingredients:

  • Equal parts
    • Mango, cubed
    • Red bell pepper, cubed
    • Cilantro, roughly chopped
    • Red onion, diced
    • Avocado, cubed
  • Juice of one lime
  • Two (2) pinches, kosher salt

 Fish Taco Ingredients:

  • Red snapper
  • One (1) tsp. black pepper
  • One (1) tsp. ground cumin
  • One (1) tsp. smoked paprika
  • One (1) tsp. guajillo chili powder
  • One (1) tsp. kosher salt
  • ½ tsp. garlic powder
  • ¼ cup olive oil
  • Tortillas


  • In a large bowl, add mango, bell pepper, cilantro, red onion, the juice of one lime and salt. Stir well and fold in avocado. 
  • Set aside in your refrigerator.
  • In a small bowl, add black pepper, ground cumin, smoked paprika, chili powder, salt, garlic and olive oil. Mix well.
  • Place fish filets on a baking dish.
  • Using a silicone brush, generously cover one side of the red snapper.
  • Place on a medium high grill and flip once you reach an internal temp of 80 degrees.
  • Cook on the other side until you reach an internal temp of 135 degrees. Set aside.
  • Place tortillas on the grill.
  • Flip and set aside once desired color is reached.
  • Place flaked fish on warm tortilla and top with mango salsa.

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